Succulent fish fillets topped with tomato purée, Basil and Gruyère cheese and baked in the oven. Delicious served with baby potatoes and salad.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Boil the potatoes in lightly salted water for 20 minutes.
Meanwhile, place the fish fillets onto an oiled baking tray, mix the Basil and tomato purée together and spread over the fish. Bake for 10 minutes.
Remove the fish from the oven. Sprinkle with the cheese and bake for a further 5-10 minutes. Serve with the potatoes, salad, cherry tomatoes and lemon wedges.